I was wondering if anyone out there had any idea of some recipes that would utilize just the yolk of the egg. Have been having a lot of use for just the white but then I end up with yolk to throw out. I would appreciate any suggestions for any pastry recipes. Thanks.

By susan on Tuesday, June 15, 1999 - 09:30 am: Edit

Uses for yolks:
- in pastry cream to fill tarts
- in rich cookie doughs
- in genoise in place of the butter (as described in Nick Maglieri's "How to Bake")
- a few extra in quiche
I'm always amused when I can put the yolks in the cake and the whites in the buttercream and not have any extras of either!

By dana h. on Tuesday, June 15, 1999 - 05:58 pm: Edit

Other uses for left over yolks:
-lemon curd
-lemon meringue tart(the custard part)
-creme brulee
-rich French buttercream
-flan or creme caramel
Happy baking!

By Morgane on Thursday, July 01, 1999 - 09:28 pm: Edit

Why not make a batch or real buttercream. It keeps forever in the freezer and you never know when you might need it.


Morgane

By jchipps on Wednesday, July 21, 1999 - 04:27 am: Edit

I cannot get my egg whites to peak. I have spotless equipment, used a blender and a whisk,
added sugar in various amounts as well as Creme of
Tarter and various blender speeds. Eggs are room
temperature. Humidity is OK. I have tried about
10 recipies, mostly all the same but with small
variances. Absolutely no luck! HALP!

By johna on Tuesday, April 11, 2000 - 12:18 pm: Edit

eggs may be too fresh.

By vbean on Wednesday, June 07, 2000 - 02:22 am: Edit

Start your whites on low, with a pinch of salt until foamy. Your whites will unfold and prepare to incorporate (or hold) the air. After the whites are foamy, turn them to high. Add the sugar very slowly only after the whites are just barely at soft peaks.
When sugar is added too early or too quickly to egg whites it can liquify or soften them. Always start your whites on low so that the egg white bands can unfold, they will be much more stable.

By vbean on Wednesday, June 07, 2000 - 02:38 am: Edit

I just read your message again. A blender won't work EVER for meringue. Too rapid of a cutting motion. You are trying to INCORPORATE air into egg whites, you would be much better off with a good ballon whisk (get it, trying to push as much air into those whites as possible!), a large bowl and some week old- room temp egg whites.
Also, who is this Morgane person? Guess what, I stopped using buttercream with yolk a long time ago (no, it does not have to have yolk in it- yes, I trained in Europe, and yes, I am happily an American Pastry Chef). Italian meringue buttercream is perfect for me, ( and Morgane it is a buttercream made with egg whites)

By Doucefrance (Doucefrance) on Wednesday, June 07, 2000 - 07:32 am: Edit

Do we have a new " I know everything" snob in the forum?
What is this attack against Morgane?
My real French buttercream recipe with italian meringue which I was given by Joel BELLOUET has egg yolks, definitely!
I thought the fight European against American had been ended a while ago...
Guess some people never learn.
Helene

By Doucefrance (Doucefrance) on Wednesday, June 07, 2000 - 07:32 am: Edit

Do we have a new " I know everything" snob in the forum?
What is this attack against Morgane?
My real French buttercream recipe with italian meringue which I was given by Joel BELLOUET has egg yolks, definitely!
I thought the fight European against American had been ended a while ago...
Guess some people never learn.
Helene